Googling “egg salad recipe” inevitably leads you to a plethora of recipes all claiming to be “the best” (or “best ever,” “the perfect egg salad,” “the only egg salad you’ll ever make,” etc.). Minute differences yield hundreds of variations of this classic dish, a true staple of any Yom Kippur break-fast. Though we haven’t tried them all, we rounded up a handful of diverse recipes to help you break the fast, no matter how you’re observing the holiday.
Let us know your tried-and-true recipe (or takeout!) in the comments.
This classic recipe—mayo, mustard, lemon juice, celery, chives and paprika for garnish—is the perfect base for other mix-ins or seasonings. (Need a quick refresher? There’s a video!)
This light and tasty egg salad is made extra creamy (and colorful) with the addition of everyone’s favorite: avocado.
Fresh tarragon adds an unexpected punch to this recipe, which also features fennel, red bell pepper and green onion.
Don’t eat eggs? Try the plant-based JUST Egg for a protein-packed alternative. This recipe comes together in one bowl and 15 minutes and is flavored with fresh herbs and lemon and textured with red onion.
In addition to being quick to throw together, this dish, featuring lemon, za’atar, tahini, olive oil, cilantro and scallion, is versatile—it works piled high on toast, naked on a plate, in salad form and nestled in lettuce leaves.
Calling all pickle (and dill) lovers! This salad, using chopped dill pickles, dill dip and fresh dill weed, is light on mayo and heavy on crunch. (For even more pickle flavor, submerge the hard-boiled eggs in pickle brine for at least eight hours.)
Want to go the extra step? Try using homemade mayo (it’s easier than you think!) in this recipe with crunchy celery, scallion and fresh parsley.
This ultra-creamy recipe is a delicious, healthier twist on the classic, using avocado, Greek yogurt, fresh herbs and lemon.
Curry and onion powder add an exotic heat to traditional egg salad.
There are so many delicious herbs blended into this sauce—fresh cilantro, parsley and oregano, with shallot, garlic and chili pepper. This egg salad is great immediately but tastes even better the next day after the vinegar has pickled the eggs and the flavors mature.
This light and fluffy mayo-free salad is made with ricotta and chives. Try topping it with avocado, sweet corn, tomato, watercress or sprouts.
This version, with capers and radish, is bright and crunchy, with just enough dressing to keep it together.
This egg salad has all the classic flavors of deviled eggs, like paprika, hot sauce and onions, but in salad form!
This recipe is as simple as leaving hard-boiled eggs in a pickling solution overnight. Then mix with mayo, mustard and chives for a tangy, unique twist.